Tamil Nadu Style Coconut Chutney Recipe - For Idli And Dosa
You must try this quick and easy Tamil Nadu Style Coconut Chutney recipe made from fresh grated coconut, green chillies, ginger and tempered with mustard seeds, urad dal and red chillies. Serve on the side with any South Indian Breakfast and enjoy.
The Tamil Nadu Coconut Chutney Recipe is made from fresh coconut which is ground along with green chilies and ginger and then tossed along with a dash of Lemon or Yogurt that makes it tangy and opens up your palates. This chutney is very simple to make and a very popular accompaniment for all the breakfast dishes in South India.
If you are looking for more Chutney Recipes, here are some that you can serve for your Breakfast:
- 1-1/2 cups Fresh coconut , grated
- 2 Green Chillies
- 1 inch Ginger
- 3/4 cup Lukewarm Water
- Salt , to taste Ingredients for Seasoning
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Sunflower Oil , for seasoning
- 1 sprig Curry leaves , finely chopped
- 1 Dry Red Chilli , broken
How to make Tamil Nadu Style Coconut Chutney Recipe - For Idli And Dosa
To begin making the Tamil Nadu Coconut Chutney Recipe, into a mixer grinder; add the fresh coconut, green chillies, and ginger along with warm water and blend to make a smooth coconut chutney.
The addition of warm/ hot water prevents the coconut chutney from getting curdled and sticky. Transfer the Tamil Nadu coconut chutney into a bowl and stir in the lemon juice and salt to taste.
The next step is to make the tadka.
Heat oil in a small pan on medium heat; add mustard seeds, urad dal and allow it to crackle and the dal to turn golden brown. Once the dal turns brown, add the curry leaves and red chillies and saute for a few seconds. Once done turn off the heat.
Spoon the tadka over the Tamil Nadu Coconut Chutney & serve.